Crema San José way predates the other interlopers and is thought to have been a Moorish-Jewish dish.
Another difference is the ingredients, it uses full milk (not a mixture of full cream and milk) and is flavoured with lemon and orange zest and Cinnamon bark. In the original recipes vanilla wasn’t used, but I used vanilla sugar for the pudding and the caramel topping. Also the pudding is cooked and then set in the refrigerator and not in a Bain Marie.
9 large egg yolks (set the egg whites to one side you shall use three of them later)
60g of cornflour
Zest of 1 lemon (keep the lemon for the later dish)
Zest of 1 medium orange (about the size of a tennis ball)
1 Stick of cinnamon bark (about 7.5 cm long broken)
Put the zests and the cinnamon into a heavy based saucepan add the milk and heat just below boiling point (you will see the surface just start to move), cover and set aside to infuse for an hour.
Whisk the eggs and sugar together until light and creamy, then add the cornflour and combine completely.
Strain the warm milk through a sieve into the mixture stirring to combine completely. Pour into a clean sauce pan (I washed the original milk one) and heat over a medium heat, stirring constantly (you don’t want it to “set on”).
Just prior to serving sprinkle the top with sugar and either blow lamp the sugar or if you have a special iron, heat this up until red hot and use this ( I think I shall make myself a one as it will get a more even caramel disk), and on reflection I think that brown sugar would be far better than my vanilla sugar, but we live and learn (next time).
100 ml of water
A few drops of lemon juice from half a lemon.
add the squeeze of lemon juice, as Gordon said this will keep it brilliant and white.
Put the sugar and water onto a high heat when it boils, keep it on the high heat until it forms hard bubbles (they stay on the surface) it is now at the correct temperature,
remove from the heat and drizzle into the whipped egg whites whisking at a medium speed all of the time,
when all of the sugar liquid is incorporated, turn the whisk up high and continue whisking until it is smooth and glossy (it should take on a fantastic lustre and hold the whish marks) it is now ready to use.
But first the Ramsay test!!!
Spoon this on top of the rhubarb and then when ready to serve give it a quick flame with the blow torch (you could put under a grill)
Serve them both together (you can heat any remaining syrup from the rhubarb until it goes almost to a caramel and drizzle this in ribbons over the top of the dessert.
And enjoy the decadence, we did!